You might heard of Scott Garden, it’s one of those malls which have more restaurants than retail outlets with an almost open air walkway concept. If you been to Setiawalk in Puchong, then Scott Garden is something similar to that. So, about a couple of weeks back, I was over at Zakuro 2 which is a contemporary Japanese restaurant with apparently many years of operation but at a different location. It was one I never heard before, so I have no impression whatsoever. Having years of operation is one thing but whether the food is good, is another thing all together. Food wise, how does it fare?

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Sashimi Moriawase | RM90 for 7 types of sashimi

The Sashimi Moriawase is basically a platter on ice of assorted pieces of fresh raw seafood. It consists of fresh salmon, white tuna, red tuna, prawns. hotate (scallops imported from Hokkaido) and two more raw seafood which I’m not sure of. Haha.

From the picture, you can tell that it looks absolutely delish, which was enough to make me drool, just looking at it now. But, despite how good it looks, it was disappointing that the cuts were too thick and it just felt chunky in my mouth. The thing about raw cuts, is the way they are being cut, that’s basically the most important after the freshness of the seafood. In terms of that, this platter has fallen below my expectation.

Dragon Roll | RM25 for 5 pieces

Mhmm, another delish looking dish. This is the Dragon Roll, which can be quite a staple in Japanese restaurants. I have seen them quite a bit in other restaurants. It is also in these restaurants that I started eating and actually enjoying avocado on my sushi. For this, I can say it was okay. You might not really be able to taste the prawn tempura but they certainly didn’t stinge on the avocado.

Soft Shell Crab Maki | RM30

This is the Soft Shell Crab Maki, which probably is another staple in Japanese restaurants. Maybe not in the exact same way, but you bet that there would be soft shell sushi anyway. I didn’t like this because of the overzealous amount of mayo and I actually don’t fancy mayo. Besides that, I can barely taste the crispy soft shell which I expect to. Unlike the one I had Rakuzen, this was rather disappointing. I would suggest that more flesh and the crispy legs be rolled with the rice instead.

Salad Roll | RM12 for 4 pieces

The Salad Roll is a vegetarian roll and it was one the customer’s favourite from the restaurant. Although in all honesty, I don’t understand how this could be a favourite. I love salad, I don’t mind eating vegetables but this is just lettuce, rice and seaweed. So so bland.

Sashimi Salad | RM30

I really disliked the presentation of the food for this. Having seen the earlier dishes, when this came it was just meh. I wasn’t too confident with the choice of fruits and how it’d blend with the rest of the sashimi. There was also tempura batter crunches as toppings, which I found was just weird. In fact, the whole combination failed.

Salmon Salad | RM28

Salmon lovers rejoice with this Salmon Salad, because it’s really all things salmon. It has the raw salmon sashimi which is one a bed of cooked salmon and the sides are deep fried salmon skin. It is definitely love love, I love the generous amount of salmon skins, there is only so much I can make at home but here, it’s just awesome lot of them. In terms of the dish overall, I am not sure how well the salad pairs up with the salmon but there is bonus points for the creative bit.

Salmon Lover | RM32

Zakuro 2 seems to aim to please salmon lovers, now with an aptly named sushi plate called Salmon Lover, which consists of salmon sashimi slices and five different types of salmon sushi. You have the one with raw salmon, raw salmon with avocado, salmon with mentaiko mayo, cooked salmon slice and one topped with cheese.

Scallop Chawan Mushi | RM20

This chawan mushi is one of the most delicious, smoothest (if such a word exists) one that I have ever eaten in my entire life. It is that good, it was so smooth I was caught aback when I first tasted it. It was absolutely heavenly. This is definitely a must try, until I saw the price tag. RM20 for this, but then this was with scallop in it. Which of course is nice, but I wouldn’t mind getting the plain ones, if it was that silky smooth.

Tori Teppanyaki | RM22

Boring, bland. That pretty much sums it. I have tasted one that cost just RM9 that was about 1000 times better than this.

Seafood Teppanyaki | RM35

This doesn’t fare any better than the chicken teppanyaki; Tori Teppanyaki. This has scallop, prawns and salmons, which was such a waste because it was cooked that way. Plenty of room for improvement for their Teppanyaki dishes.

Gindara Mentaiko | RM48

This looks glorious, I mean with the generous serving of mentaiko, what is there not to love. I actually didn’t get to try this, so I can’t say much. Haha. I just know it looks damn good. The Gindara Mentaiko as what I have been told is cod fish layered with fish roe (mentaiko) with batayaki sauce.

Mentaiko Yaki | RM18

I had a couple of quick bites of this and it was really good, that I got myself a few helping. It’s basically stir fry udon, topped with cod fish roe. Most of the time, you’ll find udon pretty much tasteless but because this was stirred fried, hence the noodles was very well flavoured coupled with bits of fish roe and mushrooms too.

Hiyashi Ramen | RM18

This was actually just cold ramen with prawns and vegetables, topped with special sesame sauce. It was such a seemingly simple dish, but I love, really love the surprise taste of the ramen. It was cold, and the sauce was probably why it tasted so good. Pictured above is the dish Hiyashi Ramen without the sauce.

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Those are some of the dishes that I managed to try and shoot, there are actually a few other dishes that were served but I didn’t post it up because I was being the genius I am, to try to shoot with a macro Olympus 60mm lens. Unfortunately, my hands shook more often than it didn’t and my EPL5 doesn’t have the best image stabilization around, so it turned out too blurry to be posted. I would probably stick to the 14-42mm lens instead.

In the last post, I promised an update on the progress of the products, whether had they worked or is it just another cream to add into the list of products I probably won’t ever use. Yesterday was exactly the third week, Week 3 since I started using the products which means I’m about 75% till the completion of the 28 days period of promised results. I was to diligently apply the Bust Phytoserum and Back Up 3D products day and night, daily. Which I have, it’s like a regime now for me.

And I’m glad I did so, because I did see the results after using it for this long now. I wouldn’t say that the results have been so obvious that one can definitely tell that I had my butt and bust done. It’s 100% naturale, which is pretty what I’m fine with. I needed to look better sans putting in the hours in gym, since with my schedule I hardly have time for anything other than work.

One of the obvious results was when I was trying on absolutely gorgeous piece of leather spliced dress in H&M, which hugged my figure so well like a second skin. I could really see the difference then. I usually find shopping for clothes disappointing because they more often don’t fit me than when they do. But, now they fit better than they used to!

It helps that I feel more confident with my body now, especially when I was once thrown with a comment that another girl had worn a dress better than I did just because her cleavage was showing. I never had issues with my body, until then. To get thrown with a comment like that, it really hurts your confidence. I’d be so conscious with wearing my clothes, I ended up resisting myself from getting any clothes with a sweetheart neckline and opted over boat neckline. It was a really awful time for me, and I’m slowly trying to get over it. It hurts more because it came from someone who meant a lot to me.

PSA: Please think it through before you say something mean about another person’s body. Words said, can’t be unsaid. And sorry doesn’t change the fact that you said it too.

So, despite what happened and having to be picked to join the challenge which have been a really apt timing. I have been slowly helping me get my confidence back again and I recently got a really gorgeous lace dress with a sweetheart neckline, maybe I ‘d do a shoot with that for the next part of the challenge? ;)

If you're around Brickfields, then coming to Sin Kee is a must! I have heard about Sin Kee from my dad and my colleagues. It was highly recommended to try the 'man fan', although I have no idea what it is called in English. I just ordered that when I was there.

Man Fan | Served this way

It is served with a bowl turned upside down on a plate. It's a pretty unique way of serving, I assumed it was because they filled up the bowl first and to serve, it has to be on a plate and hence, this was it turned out to be.

‘Man Fan’ | A bowl of yummy goodness.

The serving size of the 'man fan' is pretty huge. It is served with an abundance of meat, slices of fish cakes, vegetable and the rice is topped with omelette. The best part was this cost less than RM8. The rice used is also one that has been cooked with a little bit of sauce, and it wasn’t white rice.

Sweet & Sour Pork | Served with a portion of rice

For those who don't know what to order, or those who prefer simple meals, then ordering a rice dish would be the easiest way. Sin Kee like most shops, serves dishes cooked with rice. Like the sweet and sour pork rice, pictured above. I must say that I didn't quite like the way it was cooked. It was bit too sour and there was too much batter being used to coat the pork. If you aren't too particular about food, it is actually okay.

Lime with ‘assam’ drink | :)

When the waiter took our order, I asked what drinks they have. And in Cantonese, he replied, “kat chai sim mui” which in direct translation would be lime and assam. I actually had a different expectation of the drink, I thought it would be the greenish one. The greenish version is the one that lime is blended and assam is added in, but when my drinks arrived, I was surprised to find that the drink was really literally lime, assam and water. Haha. Had a good laugh with my friend about this, because we both had the same expectation of the drinks.

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The total bill came up to RM21, for two plates of rice and two drinks. Pretty reasonable. Here is the address for the restaurant; No. 194, Jalan Sambathan, Brickfields, Kuala Lumpur, Brickfields.

I know it’s been forever since I last painted my nails, did a nail art, shot my nails and what more, posted here about my nails. Which is pretty sad when I think about it, because there was a period of time or about a year that all my blog was is my NAILS. Haha, those were the days when I managed to grow my nails and have them painted every other week. But not, I just don’t have the time. I blog more about the food I EAT, which I have been going out pretty often lately. Anyway, I decided to play around with a couple of new polishes from The Face Shop; BK901 and Etude House; PWH902. And these were the results of the two mash up.

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When I got my new camera (it’s called Gideon, but I don’t address it so) I got myself an Olympus 60mm lens too. It is a macro lens, a super powerful lens, but I didn’t try to shoot my nails with it. In fact, I don’t shoot much with it. Before and after I got my lens and camera, Jason had often nags me that I should read my manual and learn how to use my kit lens, what it can do and what it can’t do before actually trying out new lens. But I have been pampered by Alex, who loaned me his Leica 20mm and that I have also got my own 60mm to play with. I do try to shoot with my kit, I have had photographers telling me how I should use the kit as my main ‘weapon’.

But, hello! The 60mm produced these amazing pictures, which a kit can’t do. Yes, I did try. So, I’m going to try to shoot more with the 60mm for nails, because the amount of details this lens can capture is just, “Wow!”

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All pictures were shot with Olympus EPL5 using Olympus 60mm at f2.8, 1/125 sec and 1/160 sec with ISO 500 and 640. This was shot in a DIY light box placed outdoor with manual focus.

Gee, time flies. You would have probably heard me say that a couple of times, or more. I mean really, Raya is coming again! How is that not time flying by again? I remember how I didn’t eat much during the last Ramadhan but I did feast quite a bit for Hari Raya. And I know Ramadhan is already coming to an end, but here is my post on one of the Ramadhan buffet that I went to, (which I actually left sitting in my drafts and I forgot to post it up). T.T

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Presentation of the specialty Padang dishes | Scroll down for close-up pictures.

Okay, so here’s a little background on the theme; besides the usual buffet food spread, the highlight of it this time are Padang dishes which are cooked by chef Dewi using her mother’s recipes. She is from Padang, Indonesia so the food served is as authentic as a home cooked Padang dishes.

Masakan Padang#1 | Ayam Goreng Berempah

This dish is probably one that most Malaysians know and would have eaten it before. I’m actually a really huge fan of Ayam Goreng Berempah. It’s like I have a weak spot for these amazing fried chicken, especially when it is very well marinated with spices. So far, I have yet to come across a really good one. So, how does this dish fare? Honestly, it was just pretty normal. Nothing fantastic, it actually just tasted like normal fried chicken. I have expected more, since it’s supposed to be more authentic.

Masakan Padang#2 | Udang Gulai Paku

I have never been a huge fan of anything that is 'gulai'. For a start, I have no idea how 'gulai' is made. I would usually prefer to know how a dish is prepared before I eat it. But being a foodie I am, I gave this a try and it was definitely something different. I didn't taste much from the gravy, in that sense it was almost tasteless. As for the paku, or I would still prefer a Chinese cooking style for it.

Masakan Padang#3 | Terung Balado

What this looks like is basically stir fry brinjal topped with whole loads of tonnes of chillies. Even more, chillies and more chilies. I do generally avoid taking chillies because I have never been a fan of them. But this being one of the Padang speciality and also because the daging version of this was finished so quickly, I thought this must be pretty awesome as well. Except it wasn't. I mentioned it looks like it was just stir fry brinjal with chillies and that is really all that is to that, unfortunately.

Masakan Padang #4 | Gulai Lomak Cili Padi

This is yet another gulai dish, cooked with cili padi and tenggiri fish. The sauce like the earlier gulai dish was a bit tasteless, when I probably expected it to be at least more creamy. It was a very plain dish, not that much unique and probably something you would usually have from the Malay stalls too

Masakan Padang #5 | Kelio Ayam Nangka

As the name suggests, it seems to be a dish cooked with one of Malaysian favourite fruit, the nangka. Or in English is known as the jackfruit. I do personally love to eat the jackfruit, especially when it is super sweet. The jackfruit itself is sweet, so when cooked most likely the dish would be infused with sweetness as well. I found this dish rather unique and it was definitely something different from the rest of the Padang dishes.

Masakan Padang #6 | Daging Dendeng Balado

I have probably mentioned before that I avoid eating chillies because I don't like how my skin reacts to spicy food. But when I saw this, which is actually just the meat version of Terung Balado, I decided to make an exception of eating chillies. I tried a bit of the daging, expecting it to be dry since most daging dishes would be. But I was surprised that this was not too dry. It was bit chewy, but not too bad.

There are actually a couple more Padang dishes, but I didn’t managed to capture them all. Yes, there were that many! So, I’ll list them down here anyway. The mains are Ayam Goreng Minang, Udang Kelio, Gulai Kambing, Paru Dendeng, Ikan Goreng Lado Hijau, Urat Kaki Lembu, Rendang Daging. For desserts, there is Godok Batinta (banana fritters with palm sugar), Serabi (Indonesian pancake with coconut milk), Sala Lauak (Indonesian fish ball with preserved fish filling), Cenil (Indonesian ‘onde-onde’ ). There was a special drink served, which was Es Rujak Timun – cucumber juice with lime & chili. The drink was really refreshing, it was a nice change to the usual juices. And I have to apologize for the blurry pictures, because I didn’t review my pictures after I took them. >.<

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Anyway, that’s all about the Padang food for the the buffet and now, moving on to the rest of the spread.

You’ll see the first row of pictures are the other types of Malay main dishes and the second row are pictures of nasi briyani, kerabu, ulam and the rest are appetizers up till the last row. The last row are desserts! I found the dessert spread quite extensive and they were pretty “photogenic” and tasty too. :) The appetizers was actually some of the best I had. Again, there were a lot of variety of appetizers and most of them were cooked really well.

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Here is the details for the Ramadhan buffet if you’re planning to visit;